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Archive for the Category » Farm Life & News «

Wednesday, May 09th, 2012 | Author:

What’s in a greenhouse? Well, here on Willie Green’s Organic Farm we have a vast variety of produce growing in our new greenhouses, thanks in part to Whole Foods and their Local Producer Loan program, and also to Jeff Miller’s relentless efforts towards making the farm even better.

An excerpt from Lynnwood Today, posted on February 28th quotes Jeff saying “As one of this year’s recipients, we felt it was important to use the money to start our business earlier in the year. We were able to build five greenhouses. As a result, we already have sugar snap peas that are 5-6 inches tall. We would never have been that far along otherwise”. UPDATE: I just walked through the greenhouses today and those sugar snap peas are now about 6 feet tall!

We are very thankful for Denise Breyley, Regional Local Forager at Whole Foods Market, and the team at WGOF for their extraordinary efforts made to better an already amazing organic farm!


Wednesday, November 30th, 2011 | Author:

We recently had the pleasure of welcoming Whole Foods Market to our farm for an amazing lunch prepared by Chef Hayden Smissen. Luckily, Chef Hayden has generously shared some recipes from that lovely fall afternoon. The following kale salad has become one of my favorites and the vegetable and bean spreads are finger licking good. I highly suggest giving these a try!


Lacinato Kale Salad with Pickled Baby Fennel

Serves 4


Ingredients For Pickled Baby Fennel (prepare 24 hrs ahead)

4 heads Willie Green’s baby fennel; trimmed (leaving a little green on the stem) and then quartered

1 small beet peeled and quartered

2 cups cider vinegar

2 cups water

3 TB. salt



Bring the water, vinegar and salt to a boil. Add the beet and fennel. Immediately remove from the heat and allow standing for 1 hr. Transfer fennel, beets and liquid to glass container and refrigerate overnight. Strain fennel from beets and liquid before adding to salad. Reserve pickling liquid for salad dressing.


Ingredients For Kale Salad;

1 recipe pickled baby fennel (above)

1 bunch Willie Green’s lacinato kale

½ cup pine nuts, toasted

½ cup Asiago cheese, shaved

1 tsp. red chile flakes

2 TB. olive oil

The juice of 2 lemons (Meyer lemons if they are in season)

Smoked Sea Salt (Alder is best) to taste



Cut the kale across the leaves in ½ inch ribbons until you reach the thicker tough end of the stem. Discard tougher portion. Toss sliced kale with olive oil and lemon juice until it is evenly coated. Add toasted pine nuts, asiago, chile flakes, and pickled baby fennel. Toss well. Add some of the pickling liquid from the baby fennel if you wish for a tangier dressing. Finish with smoked salt. Serve immediately.



Fresh Cannellini Bean and Roasted Cauliflower Spread

Serves 4 – 6



1 LB. Willie Green’s fresh cannellini beans

½  head white cauliflower, chopped with stem into 2 inch pieces

1 TB. garlic, minced

3 shallots, minced

½ cup capers, strained

1 tsp. cumin

1 tsp. cayenne

1 TB. fresh oregano (leaves only) or 1 tsp. dried oregano

2 cups olive oil

1 cup lemon juice

Sea salt to taste (you will need more for fresh beans than for canned)



Preheat oven to 350 degrees. In a medium pot, cover fresh beans with 6 inches of unsalted water and bring to a boil. Reduce heat and simmer fresh beans until very soft (time will depend on dryness of the beans). While the beans are simmering, heat an oven safe cask iron skillet to maximum heat without adding oil. Dry sear cauliflower pieces while agitating pan constantly. When the cauliflower has softened and browned (about 3 minutes), place skillet into preheated oven for 5 minutes. Remove skillet and allow to cool. Once the cauliflower has cooled, place into a food processor with garlic, shallots, capers, cumin, cayenne and oregano. Pulse until finely minced.


Once the beans have finished cooking, strain any excess water and allow them to cool.  Add them to the  cauliflower mixture in the food processor and puree on low while slowly adding the olive oil and then lemon juice. Season with salt to taste. If the spread is too thick, adjust by adding small amounts of water until you reach your desired consistency.


Enjoy as a vegetable dip or cracker/bread spread. Make ahead and store in refrigerator until ½ hour prior to serving.


Carrot, Roasted Garlic, and Caramelized Onion Spread

Serves 4 – 6



1LB. Willie Green’s baby carrots

6 cloves garlic, peeled

1 small white onion, sliced julienne

1 tsp. nutmeg

1 tsp. curry powder

1 tsp. sea salt

1 ½ cups olive oil, separated



Preheat oven to 325 degrees. Boil carrots in unsalted water for 25 minutes or until soft. Coat garlic cloves in 1 tablespoon of olive oil and roast in preheated oven on a baking sheet for about 20 minutes or until garlic is completely soft and brown.  Sauté onions over medium high heat in a skillet with 1 TB of olive oil until caramelized, about 10 minutes. Chill cooked carrots, garlic, and onions completely. It is important that they are very cold before you puree them to ensure proper consistency. Puree carrots, garlic and onion in a food processor on high for 1 to 2 minutes or until completely smooth. Slowly drizzle olive oil into food processor as it blends. Season with sea salt to taste.


Enjoy as a vegetable dip or cracker/bread spread. Make ahead and store in refrigerator until ½ hour prior to serving.


Thank you Chef Hayden! You can learn more from him at Whole Foods Market Westlake where he reguarly teaches classes:

Friday, May 20th, 2011 | Author:
Hi, Beth here, I am challenging myself to a 30 day organic diet and blogging the details about it.  Please follow my adventure on  (click on “follow” and you’ll be updated when new stuff is posted.  I calling it the Willie Green’s 30 Day Organic diet “WG30″ which means everything I put in my body will be organic with an emphasis on local!  I have never blogged nor followed a 100% organic creed so I will need your help!  Please feel free to give me advice, recipes, and comments on my website.  First official post on Monday!
Have a wonderful (and hopefully sunny) memorial weekend!  ~Beth



Monday, February 14th, 2011 | Author:

Thank you for your patience with our office closure…big things are happening here on the farm!  I will post more about that later (nothing like keeping you in suspense!).

Our mailing address has changed (farm address and phone remain the same): 14751 North Kelsey Street, Suite 105, PMB 502, Monroe WA 98272.

Did you know the first Valentine’s Day box of chocolates was introduced by Richard Cadbury in 1868! On behalf of all of us boxed chocolate fans, thank you Mr. Cadbury! :-)

I was trying to think of a nice Valentines dinner to post, but then realized you probably have your sweetie’s favorite main dish in mind already so here is a nice side dish to serve with your meal:

1 cup sliced fresh mushrooms
1 medium onion, chopped
1/4 cup reduced-sodium chicken broth
8 cups chopped fresh spinach
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped walnuts, toasted

In a large saucepan, cook mushrooms and onion in broth over medium-low heat until tender. Stir in the spinach, garlic powder, salt and pepper; cover and cook for 2-3 minutes or until spinach is wilted. Stir in walnuts. Serve with a slotted spoon.            ~ By: Clara Coulston



Monday, January 24th, 2011 | Author:

Thank you CSA members for a great Winter season!  We will post the date we begin the Summer CSA as soon as we have it…keep checking back.


Our office will be closed January 26th – February 11th.  We will open back up Monday, February 14th at 9:00 a.m.  We will be checking voice mails and emails periodically so feel free to contact us. 


Don’t forget to stop by and check out our produce on Saturdays at the U-District and Sundays at the West Seattle farmers markets.  We would love to see you!


Thank you and enjoy!